You ever make something on a whim tossing a little bit of this, that and crossing your fingers its edible? Well these Caramel Pecan Banana Muffins are exactly that! It was Thanksgiving morning and I kept starting at these three lonely brown bananas thinking I needed to S**T or get of the pot and throw them away. I hate wasting food, so with overly ripened bananas in hand I began my muffin making adventure.

Ohhhhh boy am I glad I did! These are fluffy and tasty with the perfect amount of sweetness to satisfy your cravings. Yeah, these Caramel Pecan Banana Muffins are pretty amazing!

Ingredients for Caramel Pecan Banana Muffins:

3 Over Ripe Bananas, mashed

1/4 Cup Brown Sugar

1 Egg

1 Teaspoon Vanilla Extract

1 Teaspoon Caramel Extract (if you have it)

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 1/4 Cup Gluten Free Flour Blend

1/2 Cup Caramel Baking Pieces

1/2 Cup Pecans

Preheat the oven to 350* and prep your cupcake pan by placing a cupcake liner in each hole or spray your cupcake pan with non-stick spray if not using cupcake liners (then set aside to use later). Once the oven is preheated place the pecans on a baking sheet. Bake for 10 minutes or until fragrant.

In a mixing bowl add the bananas, brown sugar and vanilla; using a whisk break up the banana’s until they are mostly smooth.

Next add the baking soda, baking powder, salt and GF flour blend; whisk together until evenly combined and smooth. You might have a few lumps from the banana.

Remove the nuts from the oven and chop them; then add the pecans and the caramel baking pieces to the batter.

Pour the batter into each of the cupcake liners so that they are about 2/3 of the way full. Bake for 25 minutes or until golden brown and cooked through when inserting a toothpick. These are so good they don’t even need butter. I hope you enjoy these Caramel Pecan Banana Muffins!

Preheat the oven to 350* and prep your cupcake pan by placing a cupcake liner in each hole or spray your cupcake pan with non-stick spray if not using cupcake liners (then set aside to use later). Once the oven is preheated place the pecans on a baking sheet. Bake for 10 minutes or until fragrant.

In a mixing bowl add the bananas, brown sugar and vanilla; using a whisk break up the banana's until they are mostly smooth.

Next add the baking soda, baking powder, salt and GF flour blend; whisk together until evenly combined and smooth. You might have a few lumps from the banana.

Remove the nuts from the oven and chop them; then add the pecans and the caramel baking pieces to the batter.

Pour the batter into each of the cupcake liners so that they are about ⅔ of the way full. Bake for 25 minutes or until golden brown and cooked through when inserting a toothpick. These are so good they don't even need butter. I hope you enjoy these Caramel Pecan Banana Muffins!

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Welcome!!

Hi there! My name is Jessica! Welcome to my blog! VP of HR by day, Gluten Free Blogger by night, Boxer Mommy to Lexi, Coffee Lover and Book Nerd. Sassy Southern Yankee is Just a Little Bit of Everything~ Recipes, Fitness, and Projects.